Johnny Trigg, the “Godfather of BBQ,” is a name synonymous with championship-winning ribs. His ribs aren’t just food; they’re an experience. They represent years of dedication, meticulous technique, and a deep understanding of flavor. Aspiring pitmasters and backyard BBQ enthusiasts alike constantly seek to emulate his legendary creations. While the exact recipe is a closely guarded secret, by studying his methods and philosophies, we can get remarkably close to replicating those award-winning ribs. This article will dissect the techniques, preparations, and little details that have made Johnny Trigg a BBQ icon.
Understanding Johnny Trigg’s Philosophy
Johnny Trigg’s approach to BBQ isn’t just about following a recipe; it’s about understanding the fundamental principles that make BBQ great. He emphasizes patience, attention to detail, and a deep respect for the meat. He advocates for simple flavors that enhance, not overpower, the natural taste of the pork. He believes in constant monitoring and adjustment, recognizing that every cut of meat is different and requires individual attention.
Trigg’s ribs are tender, moist, and flavorful without being overly saucy or relying on shortcuts. He aims for a balance of sweet, savory, and smoky notes that complement each other perfectly. His ribs are a testament to the idea that less is often more when it comes to BBQ. He is known for emphasizing that the best BBQ comes from consistent execution of fundamentals.
Selecting the Right Ribs
The foundation of any great BBQ dish is the quality of the meat. Johnny Trigg primarily uses St. Louis-style spare ribs. These ribs are cut from the belly of the hog after the belly is removed, creating a uniform slab that’s ideal for even cooking.
Here’s what to look for when selecting St. Louis-style spare ribs:
- Meat Thickness: Choose slabs that have a good amount of meat covering the bones. Avoid slabs that are too thin or have exposed bones.
- Marbling: Look for marbling (streaks of fat) within the meat. This fat will render during cooking, adding moisture and flavor.
- Flexibility: A fresh slab of ribs should be flexible but not overly floppy. Avoid slabs that are stiff or have a strong odor.
- Trim: Inspect the ribs to see how well they have been trimmed. Ideally, you want a uniform rectangle with minimal excess fat.
If you can’t find St. Louis-style ribs, baby back ribs can be used, but cooking times and techniques will need to be adjusted because they are significantly leaner.
Preparing the Ribs: Trimming and Membrane Removal
Proper trimming is crucial for achieving even cooking and optimal tenderness. Here’s how to trim St. Louis-style spare ribs like Johnny Trigg would:
- Remove the Skirt: The “skirt” is a thin flap of meat on the bone side of the ribs. Remove it by sliding a knife under it and cutting it away. This piece tends to burn easily and can become tough.
- Trim Excess Fat: Trim away any large, hard pieces of fat from the surface of the ribs. Leave a thin layer of fat to render during cooking, adding moisture and flavor.
- Square Up the Slab: Remove any ragged edges to create a more uniform rectangle. This will help the ribs cook more evenly.
- Remove the Membrane: This is perhaps the most important step. The membrane, a thin, tough layer on the bone side of the ribs, prevents smoke and flavor from penetrating the meat. To remove it, slide a butter knife under the membrane near one of the bones. Use a paper towel to grip the membrane and pull it away from the bones. This can be tricky, but with a little practice, it becomes easier.
Removing the membrane is non-negotiable for achieving that fall-off-the-bone tenderness that is the hallmark of Johnny Trigg’s ribs. Some pitmasters might leave it on, but Trigg and many other champions remove it for optimal results.
The Secret to Johnny Trigg’s Rub
While the exact ingredients and proportions of Johnny Trigg’s rub are a closely guarded secret, we can infer the key components based on his known preferences and observations. His rub is known for its simplicity, relying on a blend of sweet, savory, and subtle heat.
Here’s a breakdown of the likely ingredients:
- Salt: A crucial element for seasoning the meat and drawing out moisture.
- Black Pepper: Adds a savory and slightly spicy note.
- Sugar: (White or Brown) Contributes to the sweetness and helps create a beautiful bark.
- Paprika: (Sweet or Smoked) Adds color and a subtle smoky flavor.
- Garlic Powder: Provides a savory depth.
- Onion Powder: Enhances the overall flavor profile.
- Cayenne Pepper: Adds a touch of heat (used sparingly).
- Chili Powder: Adds flavor and a subtle warmth.
The key is to achieve a balance between these ingredients. Start with equal parts salt, pepper, and sugar, and then adjust the other ingredients to your liking. Experimentation is key! Don’t add too much of one ingredient as it can overpower the rub.
Applying the Rub
Apply the rub generously and evenly to all sides of the ribs. Pat the rub into the meat to help it adhere. Wrap the ribs tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the rub to penetrate the meat and develop a deeper flavor. Some BBQ aficionados advocate for applying a mustard slather before the rub to help it adhere and add another layer of flavor. This is optional but can enhance the overall taste.
The Smoking Process: Low and Slow is Key
Johnny Trigg is a proponent of the “low and slow” cooking method. This means cooking the ribs at a low temperature for an extended period. This allows the collagen in the meat to break down, resulting in tender, juicy ribs.
- Temperature: Maintain a consistent smoker temperature of 225-250°F (107-121°C). This is crucial for achieving the desired tenderness and smoke flavor.
- Wood: Johnny Trigg often uses a blend of oak and hickory wood for smoking his ribs. These woods impart a strong, smoky flavor that complements the pork. Other options include apple, cherry, or pecan wood for a milder flavor.
- The 3-2-1 Method (Modified): While not explicitly endorsed by Johnny Trigg, many BBQ enthusiasts use a modified version of the 3-2-1 method to achieve similar results. This method involves:
- 3 Hours Unwrapped: Smoke the ribs unwrapped for 3 hours, allowing them to absorb smoke and develop a bark.
- 2 Hours Wrapped: Wrap the ribs in foil with a small amount of liquid (apple juice, beer, or broth). This helps to tenderize the meat and prevent it from drying out.
- 1 Hour Unwrapped (or Less): Remove the ribs from the foil and continue cooking them unwrapped for another hour, or until they are tender. This allows the bark to firm up again.
Monitoring and Adjusting
Throughout the smoking process, it’s important to monitor the temperature of the smoker and the internal temperature of the ribs. Use a reliable thermometer to ensure that the smoker temperature remains consistent. Adjust the vents on your smoker as needed to maintain the desired temperature. The internal temperature of the ribs is less critical than their tenderness. You are looking for an internal temperature of around 203°F (95°C), but the “probe tender” test is more reliable.
The Probe Tender Test
The “probe tender” test is the most accurate way to determine when the ribs are done. Insert a probe (thermometer or skewer) into the thickest part of the meat between the bones. The probe should slide in and out with little to no resistance, like inserting it into softened butter. If the probe encounters resistance, the ribs are not yet tender enough.
Saucing (or Not): Johnny Trigg’s Approach
Johnny Trigg is known for using a light glaze of sauce towards the end of the cooking process. He doesn’t drench his ribs in sauce, but rather uses it to enhance the flavor and add a touch of sweetness and shine.
- The Sauce: His sauce is typically a thin, vinegar-based sauce with a touch of sweetness. A simple combination of cider vinegar, ketchup, brown sugar, and spices is a good starting point.
- Application: Apply the sauce during the last 15-30 minutes of cooking. Brush a thin layer of sauce onto the ribs and allow it to caramelize. Repeat this process a few times to build up a thin, glossy glaze.
Some BBQ purists argue against saucing ribs at all, preferring to let the natural flavor of the meat and smoke shine through. Ultimately, the choice is yours. However, if you want to emulate Johnny Trigg’s style, a light glaze is the way to go.
Resting and Serving
Once the ribs are cooked to perfection, it’s important to let them rest before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful product.
- Resting Time: Wrap the ribs loosely in foil and let them rest for at least 30 minutes, or up to an hour.
- Slicing: Slice the ribs between the bones and serve them immediately.
Serving Johnny Trigg-style ribs is about presenting a beautiful, flavorful, and tender product. They don’t need fancy accompaniments; the ribs themselves are the star of the show. A simple side of coleslaw or potato salad is all you need to complete the meal.
Key Takeaways for Johnny Trigg-Style Ribs
Here’s a summary of the key elements to consider when making ribs like Johnny Trigg:
- Quality Meat: Start with high-quality St. Louis-style spare ribs.
- Proper Trimming: Trim excess fat and remove the membrane.
- Simple Rub: Use a balanced rub with sweet, savory, and subtle heat.
- Low and Slow: Cook at a consistent temperature of 225-250°F (107-121°C).
- Wood Selection: Use oak and hickory for a strong, smoky flavor.
- The 3-2-1 Method (Modified): Use the 3-2-1 method as a guideline.
- Probe Tender Test: Use the probe tender test to determine when the ribs are done.
- Light Glaze: Apply a thin layer of sauce during the last 15-30 minutes of cooking.
- Resting: Let the ribs rest before slicing and serving.
- Patience: BBQ requires patience and attention to detail.
Making championship-winning ribs like Johnny Trigg takes practice and dedication. Don’t be discouraged if your first attempt isn’t perfect. Keep experimenting with different rubs, wood combinations, and cooking times until you find what works best for you. With time and effort, you’ll be well on your way to creating ribs that are worthy of the “Godfather of BBQ.”
What kind of ribs does Johnny Trigg prefer to use?
Johnny Trigg typically uses St. Louis-style spare ribs. These ribs are cut from the belly of the hog after the belly (where bacon comes from) is removed. They’re flatter and more rectangular than baby back ribs, making them easier to work with and cook evenly on a smoker. The removal of the sternum, cartilage, and rib tips provides a more uniform shape, allowing for consistent smoking and a presentation that is pleasing to the eye.
He favors St. Louis-style ribs because of their higher fat content compared to baby back ribs. This extra fat contributes to a richer, more flavorful and tender final product after hours of slow smoking. The cut also offers a good balance of meat and bone, providing a satisfying eating experience that many BBQ enthusiasts appreciate.
What is Johnny Trigg’s preferred method for trimming ribs?
Trimming is a crucial step in Johnny Trigg’s rib preparation. He meticulously trims the ribs to remove excess fat and any loose pieces of meat, silver skin, or bone fragments that may interfere with even cooking or render a less desirable texture. This involves using a sharp knife to carefully remove the membrane on the bone-side of the ribs and cleaning up the edges for a neat and consistent shape.
The goal is to create a uniform slab that will cook evenly and absorb smoke effectively. Trimmings aren’t simply discarded; Trigg often uses these smaller pieces to test his seasoning and cooking process before applying them to the full rack of ribs, acting as a miniature test kitchen. This attention to detail ensures consistency and helps prevent surprises during the smoking process.
What are the key components of Johnny Trigg’s rib rub?
Johnny Trigg’s rib rub recipe is generally understood to be a balanced blend of sweet, savory, and spicy flavors. While the exact recipe is often kept a closely guarded secret, common ingredients are known to include paprika (for color and mild flavor), granulated garlic and onion (for savory notes), brown sugar (for sweetness and caramelization), and chili powder and cayenne pepper (for a touch of heat). The precise ratios of these ingredients are what create Trigg’s signature flavor profile.
The rub is not just about taste; it also serves a functional purpose in the cooking process. The sugar aids in caramelization, creating a beautiful bark on the ribs. The spices penetrate the meat during the long smoking process, infusing it with flavor from the inside out. The salt content also plays a role in drawing out moisture and tenderizing the meat.
What kind of smoker does Johnny Trigg use, and why?
Johnny Trigg is known for using a horizontal offset smoker. This type of smoker features a separate firebox where the wood or charcoal is burned, with the smoke and heat circulating into the cooking chamber where the ribs are placed. This design allows for indirect heat, which is ideal for low-and-slow cooking, minimizing the risk of burning the ribs.
The offset smoker also provides excellent temperature control, crucial for achieving consistent results over a long smoking period. Trigg’s preference for this type of smoker stems from its ability to impart a rich, smoky flavor to the ribs, as well as the hands-on control it offers over the cooking process. This allows him to carefully monitor and adjust the temperature and smoke levels to achieve his desired outcome.
What type of wood does Johnny Trigg prefer for smoking ribs?
Johnny Trigg typically uses a combination of woods, most notably oak and hickory, for smoking his ribs. Oak provides a strong, classic smoky flavor that forms a solid foundation for the overall taste profile. Hickory adds a slightly sweeter, bacon-like flavor that complements the oak and enhances the richness of the ribs.
The combination of these woods creates a balanced and complex smoke flavor that doesn’t overpower the natural taste of the pork. The specific blend might vary slightly depending on the availability and the desired intensity of the smoke flavor. The key is to use dry, seasoned wood that burns cleanly and produces a consistent smoke.
How does Johnny Trigg know when his ribs are done?
Johnny Trigg primarily relies on feel and appearance to determine the doneness of his ribs. He looks for the “bend test,” where the rack of ribs is lifted from one end. If the ribs bend significantly and the meat starts to crack along the surface, they’re likely done. This indicates that the collagen has broken down and the meat is tender.
He also checks the meat pull back from the bone. If the meat has receded about 1/4 to 1/2 inch from the bone ends, it’s another sign that the ribs are cooked through. The color of the ribs is also an indicator. A deep mahogany color suggests that the ribs have been properly smoked and are approaching the desired level of doneness. He avoids relying solely on internal temperature, as the texture is more important than hitting a specific number.
Does Johnny Trigg wrap his ribs during the smoking process?
Yes, Johnny Trigg is known to wrap his ribs during the smoking process, typically using foil – a technique often referred to as the “Texas Crutch.” This step is typically performed after the ribs have been smoking for a few hours and have developed a good color and bark. Wrapping helps to retain moisture and accelerate the cooking process.
He usually adds a liquid, such as apple juice, Dr. Pepper, or a mixture of brown sugar, butter, and honey, to the foil before wrapping. This not only keeps the ribs moist but also adds another layer of flavor. Wrapping helps to tenderize the ribs further and prevents them from drying out during the extended smoking process. Once wrapped, the ribs continue to cook until they reach the desired level of tenderness.